Brew 8 teaspoons of loose tea in 1.5 l of water in a pot.

Peel and cut the fruit (oranges, lemons, pears, apples) into suitable pieces.

Add the cut fruit to the pot with the brewed tea and cook over a low flame for about 20 minutes.

Add coconut sugar, cinnamon stick, star anise, and cloves to the pot.

Cook slowly for about an hour, allowing the flavors to meld together.

Strain the brewed drink to remove the solids.

Add a coffee spoon of rum aroma to the punch.

Serve the hot punch, garnished with additional fruit if desired.